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Monday, August 15, 2011

Cranberry Limeade = Oh My Word! By: Lindsey

A few weeks back I read this recipe on a friends(Jennifer Latham) blog. It sounded so yummy but today was the first day I remembered it while I was at the grocery store. I bought the ingredients and let me tell you...I could drink one of these several times a day! It is SO good!!! To top it off, my fridge does not make crushed ice...so I went to Sonic and bought some of their crushed ice. It makes this drink even better. PLEASE go get the recipe for this if you like fruity drinks. Yum!


Here's what you need:
1 bottle cranberry juice (I used the Light Cranberry juice to have less calories)
1 container frozen limeade
1 bottle Fresca
1 lime
crushed ice
• In a pitcher, mix frozen limeade with 4 and 1/3 container (use the limeade container) cranberry juice (you'll use the juice instead of water, like the container calls for)
• Fill your favorite glass with crushed ice
• Fill the glass half-way full with cranberry/limeade mix
• Fill the glass the rest of the way with Fresca
• Squeeze a little bit of the lime into the glass, then just let it float

Tuesday, August 2, 2011

Southwest Stuffed Bell Peppers: by Kimberly

These are delicious. I've made them several times now. It seemed intimidating at first, but they are oh so simple.

Southwest Stuffed Bell Peppers
Adapted from America's Test Kitchen (I thought the original recipe would be WAY to spicy so I made a few changes)

4 very large or 6 medium sweet peppers (red, yellow, or orange)
1 Tbs salt
1/2 C white rice (or brown if you want to take the time to cook it), quinoa also works
2 Tbs olive oil
1 onion, diced
3 garlic cloves, minced
1/2 – 1 jalapeno, minced (or you could sub a small 3oz can of mild green chilies)
1 14oz can black beans, drained and rinsed
1 cup frozen corn kernels
2 green onions, sliced
1/2-1 tsp chipotle chili powder (you can start with 1/2 and add more to taste)
1 tsp kosher salt, plus more to taste
1/4 black pepper, plus more to taste
1 14.5 ounce can diced tomatoes, preferably fire roasted
1 1/4 C jack or pepperjack cheese, divided
3-4 Tbs chopped fresh cilantro
tortilla chips, just a handful and more for serving if desired.

Preheat oven to 350. Prepare peppers by washing, slicing tops off, and removing insides. Bring 4 quarts of water to a boil and add 1 tablespoon salt. Boil whole peppers for about 3-4 minutes, until they begin to soften. Remove from water with tongs and place on paper towels to drain.

Add rice to boiling water and cook until tender, about 13 minutes. Drain thoroughly.

Heat oil in a 12-inch skillet over medium-high heat. Add onions, garlic, and jalapeno (or chilies) and cook until softened, about 5 minutes. Add corn, beans, green onions, chipotle chili powder, kosher salt, and pepper. Stir until corn and beans are heated through, about 5 minutes. Place peppers in a baking dish. Remove skillet from heat and add rice, tomatoes, 1 cup cheese, and cilantro. Stir to combine well and give it a taste. Add additional salt, pepper, and chipotle powder to your liking. Then evenly divide mixture between peppers.

Top peppers with remaining 1/4 cup cheese (or more if you can fit it on there :) and crushed tortilla chips.

Bake at 350 for about 30 minutes.

Southwestern Cobb Salad: by Kimberly

Another favorite of our best bites...

If you're like me, it's hard to get my husband to take me seriously when I say that we are having a salad for dinner. This one did not disappoint! I didn't even use the chicken and it was still very filling.

Salad:
3 slices bacon,cooked and crumbled. I use pre-cooked bacon so it's super quick
cooking spray
8 oz skinless, boneless turkey or chicken breast cut into 1/2 inch pieces*
1/4 tsp salt
8 cups torn romaine lettuce
1/2 C pico de gallo
1/2 C diced avocado
1/2 C (2 oz) crumbled queso fresco (feta makes a good sub, or shredded pepperjack)
1/4 C chopped green onions
1 (15oz) can black beans, rinsed and drained

Cilantro Lime Vinaigrette Dressing: By Kimberly

So, one of my most favorite recipe bloggers is Our Best BItes. This came from their site. It has become a staple at our house.

Cilantro-Lime Vinaigrette
Recipe by Our Best Bites

1/4 c. fresh lime juice (about 2-3 juicy limes)
1/4 c. white wine vinegar or rice vinegar
4-5 cloves garlic
1/2 tsp. Kosher or sea salt
2 tsp. sugar
1 c. canola oil
1/2 c. roughly chopped cilantro, stems removed

In the jar of your blender, combine lime juice, vinegar, garlic, salt, and sugar. Blend until ingredients are completely combined. With the blender running, add the oil in a steady stream. Add cilantro and blend until the cilantro has broken down but still maintains some of its texture. Serve with greens, on any type of Mexican salad, or use as a marinade.